Eating Healthy with Autumn Bollinger

Autumn Bollinger, Registered Dietitian at UMC, shows us how to make Spring Chicken Salad!


Spring Chicken Salad




  • 4 Baked Boneless, Skinless Chicken Breasts – fat trimmed
  • 1 ½ Tbsp Reduced-fat Mayo
  • 1 ½ Tbsp Lite Lemon Yogurt (Greek or Regular)
  • ¾ cup Orange chunks
  • ¾ cup Apple chunks
  • ½ cup Walnuts
  • ½ tsp Dried Dill
  • Salt and Pepper to taste





  1. Take baked chicken breast and shred to desired texture; place in large mixing bowl
  2. Add mayo, yogurt, fruit, dill, salt and pepper to chicken
  3. Mix well and refrigerate for at least 30 minutes
  4. Just before serving, toss in walnuts (this helps to make sure your walnuts are crisp!)


Enjoy as a lettuce wraps, atop whole grain crackers or bread, or even as a snack with vegetables such as celery and carrots.



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